Sesame Seed Ruby Tuesday

Sesame Seed Ruby Tuesday

Ingredients:
2 teaspoons sesame seeds, for garnish
¾ cup chunky-style peanut butter
¼ cup chicken broth or water
2 teaspoons grated peeled fresh ginger
2 cloves garlic, chopped
½ teaspoon salt
¼ teaspoon red pepper flakes
8 ounces spaghetti, cooked according to the package directions
2 tablespoons Asian sesame oil
2 green onions, thinly sliced, for garnish

Directions:
1. Do ahead: Toast the sesame seeds in a small skillet over medium heat. They
should just start to turn very light brown and release a sesame aroma. Let cool
and set aside or keep in a covered container until ready to use.
2. Combine the peanut butter, broth, ginger, garlic, salt, and red pepper flakes in
a blender and process until combined, but not pureed—the mixture should still be
a little chunky.
3. Toss the cooked pasta with the sauce and refrigerate, covered, for at least 1
hour.
4. When ready to serve, drizzle the pasta with the sesame oil and stir to blend.
Plate the noodles on a platter and garnish with the green onions and sesame
seeds.
Serves 2
AT-HOME COST: $6
Use different noodles if you like. Vermicelli and spaghettini would be good
alternatives. You might also try Asian noodles, such as ramen or soba.
Ruby Tuesday got its start in 1972, when Sandy Beall and four of his fraternity
buddies from the University of Tennessee established the first restaurant
adjacent to the college campus in Knoxville. Today, Ruby Tuesday is one of
three large public companies that dominate the bar-and-grill category of casual
dining.
RUTH’S CHRIS STEAK HOUSE
creamed spinach
THE CLASSIC NEW ORLEANS VERSION, QUICKLY FINISHED UNDER A BROILER TO
LIGHTLY BROWN THE SAUCE.
Béchamel Sauce